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Ingredients
Serves: 4

100g rindless smoked back bacon, chopped

2 tbsp vegetable oil

500g onions, thinly sliced

pinch of sugar

2 eggs

3 tbsp single cream

4 fresh chives, snipped

4 thick slices stale white bread, crusts removed

15g butter, softened

30g Gruyère, grated

salt and freshly ground black pepper

flat-leaf parsley to garnish (optional)

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MethodPrep:30min › Cook:20min › Ready in:50min

Preheat the oven to 200°C (gas 6). Brown the bacon in a large non-stick frying pan over a low heat for 5 minutes. Lift out with a draining spoon and put aside. Add the oil to the pan, then tip in the onions, add the sugar and season with salt and pepper. Cook for 20–25 minutes until soft and golden.

Meanwhile, lightly beat the eggs with the cream. Add the chives and a little seasoning.

Toast the slices of bread and butter them sparingly. Place them side-by-side in a shallow ovenproof dish.

When the onions are soft, remove from the heat and mix them with the bacon and the egg mixture.

Pour the onion mixture over the toast and sprinkle with cheese. Bake for 20 minutes until golden brown. Serve hot, straight from the baking dish, garnished with flat-leaf parsley, if liked.

COOK SMART

Gruyère cheese works particularly well for this dish as it has good melting qualities and a strong nutty flavour. Emmenthal would give a similar result.